REVIEW OF THE SMOKING PROCESS IN ECUADORIAN GASTRONOMY.

Since prehistoric times, the practice of smoking food has been used in Ecuadorian cuisine. There are preparations that combine the flavoring and preservative effects of the vapors produced by the combustion and pyrolysis of organic materials in the country, from the preservation of game animals to the preparation of closed foods. The objective of the present study is to establish the current status of the use of smoking as a technique for the transfer of flavor to food in restaurants and other service establishments on a national scale. To achieve this, an in-depth investigation will be carried out to gather information on the current status of the use of smoking in Ecuadorian cuisine. The most popular smoking preparations, the materials and tools used to produce smoke and current smoking techniques will be examined. The public's understanding and appreciation of the smoking technique and its application to food preparation will be discussed. It is hoped that the findings of this study will provide a better understanding of the current state of the use of smoking in Ecuadorian cuisine, identify possible improvements and establish strategies for its promotion and dissemination.